Peel and boil the potatoes for 20 minutes or so. Once cooked, drain the water off and let the potatoes sit for a couple of minutes to let any excess water evaporate, but don't let them cool down.
Add the Schwartz Chip Seasoning and butter to the potatoes and mash to create a fairly stiff mash.
Add 2 egg yolks and continue mashing. If the mixture is too wet, add the flour and mash again until the mixture is firm and only slightly sticky. You may not need all for the flour, depending on the type of potatoes.
Shape the mixture into balls and let them sit in the fridge for 30 minutes.
Take the pre-formed croquettes out of the fridge. Crack the other half of the eggs and put the contents on a plate and mix thoroughly with a fork. Take another plate and put breadcrumbs on it.
Pre-heat your deep fat fryer to 180°C/250°F.
Pass the croquette through the flour, then the whisked egg so it is completely coated in egg. Then coat in the breadcrumbs until it is completely covered in a thin layer of breadcrumbs.
Put the breaded croquettes into the fat fryer for about 2 minutes until they are golden brown. Once cooked, take them out, sprinkle with chip seasoning and serve.
